Healthy Cookie Dough Fudge

Ingredient notes:

• Nut butter- I think that pecan butter or a mix of pecan and cashew butter gives the most authentic “cookie dough” flavor but you could experiment with peanut butter for a “peanut butter cookie” flavor. To make pecan and/or cashew butter, place 3 cups of nuts in a food processor or blender and process until the nuts turn into butter. They will go from being whole nuts, to becoming fine crumbs, to becoming sticky crumbs, to finally becoming a smooth nut butter. You will have nut butter left over after you take out the 1/2 cup needed for this recipe. Nut butter is great in smoothies, on top of ice cream, or on toast!

• Protein powder- The benefit of vanilla whey protein powder in this recipe is that it adds a protein boost in this snack AND it adds a delicious flavor. I would not recommend using a plant-based protein powder if it has a funky taste.

• Sweetener- I like using a combination of coconut sugar and a few drops of stevia extract. The whey protein I use also has stevia and monk fruit in it, so that adds to the sweetness. Experiment with your favorite sweeteners and taste as you mix the cookie dough.

• Oatmeal- The oatmeal is completely optional and can be omitted if you are strictly grain free. I think it adds a nice flavor and texture so I choose to use it.

Cookie Dough Fudge

1/2 cup pecan butter
1/2 cup almond flour
1/2 cup vanilla whey protein powder (I like this brand)
1/4 cup coconut sugar
2 T. coconut flour
1/4 cup melted butter
1/4 cup melted coconut oil
1/8 tsp salt
1/2 tsp vanilla
4 drops of stevia extract (optional)
1/4 cup of oatmeal (optional)
1/3 cup mini chocolate chips

Combine all ingredients and mix thoroughly. Taste and adjust the sweetness to suite your liking. Line a small rectangular container with parchment paper (I used a 5x7 glass pyrex). Press the cookie dough into an even layer in the container and sprinkle a few extra chocolate chips on top, pressing them in to stick. Refrigerate until hardened. Cut into 1” squares and enjoy! Yields 20 pieces.

Recipe feedback:

“We tried the recipe and my family loved it. However, I made a few substitutions because I just used what I had on hand. I used peanut butter. For the 3 different kinds of flour listed, I just used Jules Gluten Free All-Purpose flour. I also used brown sugar instead of the sugar listed. But it was delicious!”
-Beth